Hands-On Class - New England Clam Chowder Paring/Utility dried flowers or even hay

dried flowers or even hay

Menu settings include: basic bread (regular

Santoku - Japanese for "three virtues" - excels at three cutting techniques: expertly mince garlic

Adjustable neck ties

com - Rimmed with a simple thread and adorned with a sprinkling of berries

Hands-On Class - New England Clam Chowder Paring/Utility dried flowers or even hayFriday, January 12th, 6: 00 8: 00 pm $250 per Workstation (Hands On) EACH WORKSTATION FACILITATES UP TO 2 GUESTS Limit 5 Workstations Join Chef Soledad Liendo, a graduate of the International Institute of Culinary Arts in Buenos Aires, as she leads you through preparing this delicious meal from scratch. You will go home with new culinary techniques and enjoy a fun evening out in our state of the art culinary kitchen. Menu New England Clam Chowder ~